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4 ripe avocados
1 lime
1/4 cup minced cilantro
salt and pepper
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1. Cut an avocado in half lengthwise, remove the pit, and using a spoon, scoop out the green "meat" of into a medium sized bowl. Repeat with the 3 remaining avocados. Mash the avocados with the back of a large spoon.
2. Cut the lime in half and squeeze the juice on top of the mashed avocados.
3. Add the cilantro and salt and pepper to taste. Stir to combine well.
4. To help prevent the guacamole from browning, place the 4 avocado pits in the bowl. To store, cover with plastic wrap (or transfer to an air tight container) and refrigerate for up to a week.